Lemon Tofu Custard Dessert Cups

Easy Silken Tofu Lemon Dessert Recipe, Low Fat, Low Sugar

Lemon Tofu Custard Dessert Cups

Alexa Krueger entered her scrumptious lemon custard dessert recipe in our Sept. 2013 tofu recipe contest. Lucky Us! And Lucky You!

Her easy healthy vegan custard dessert recipe is light and refreshing, low fat and low sugar, but blissfully satisfying.

With the help of a food processor, this no bake lemony dessert is very quick to make, but needs at least four hours chill time (theoretically).

Total prep & cook time: 30 min

6 Servings

Nutrition Info Per serving, 174g: 400 calories, calories from fat 142, 61g carbohydrate, 17g fat, 64mg sodium, 5g fiber, 9g protein, 51g Sugars; low in Sodium and Cholesterol; good source Manganese. Estimated glycemic load: 32

Use six glass or ceramic 6 - 8 oz ramekins for this recipe.


  • 1 recipe raw nut crust (recipe for crust below the custard recipe)
  • 1/2 cup lemon juice (from 2 - 3 fresh lemons) + 1/4 cup water
  • 1 Tbsp agar powder
  • 1 box Mori Nu Firm Silken Tofu (12.3oz)
  • Zest of 1 lemon (fresh is best)
  • 1/2 cup agave syrup OR 1/4 cup agave + 1/4 cup almond milk + 30 drops liquid stevia (we like NuNaturals brand)
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Raw Nut Crust Ingredients

Crust recipe from Hungry Hungry Hippy

  • 1 cup nuts (hazelnuts, almonds, walnuts, pecans or brazil nuts are good - combine 2 or 3 kinds)
  • 8 medjool dates, pitted
  • 1 tsp cinnamon
  • 1 cup shredded coconut

Crust Directions:

  1. Soak dates in boiling water for 5 - 10 minutes
  2. Add nuts, coconut and cinnamon to food processor and process until crumbly
  3. Pit the dates and add to food processor to completely blend with nuts. The mixture may form a sticky ball. It should at least stick together when pressed with your fingers.
  4. Divide the crust between the six ramekins, and press firmly into the bottom, using a spatula or your fingers

Lemon Custard Directions

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  1. Zest one lemon into a dish
  2. Squeeze lemons and strain to make 1/2 cup lemon juice
  3. Heat lemon juice and agar slowly, stirring with a whisk until it thickens (3 - 5 minutes). Set aside.
  4. Add the silken tofu, lemon zest, agave syrup to a food processor and process until the mixture is smooth, scraping down the sides of the bowl with a spatula as needed
  5. Alternate Mixture: Add silken tofu, lemon zest, 1/4 cup agave, 30 drops of liquid stevia and 1/4 cup almond milk. Process until smooth
  6. If you don't have a food processor, mix with an immersion blender or a whisk until smooth
  7. Add the lemon and agar mixture to the silken tofu mixture and blend
  8. Spoon the lemon tofu custard into the ramekins, on top of the raw crust. Cover and chill for 4 hours minimum.
  9. Serve garnished with fresh berries. Enjoy!
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Recipe Tips:

Make this recipe as lemon custard tarts, using a muffin or tart pan, or as squares using a small glass baking dish, or as a custard pie in a small glass pie dish. For squares, increase the agar by one teaspoon to make them firmer.

If you can't get fresh berries, you can make a sauce with frozen fruit such as cherries or blueberries, or serve with a store bought fruit syrup or preserves, or with coconut whipped cream - or both, or all three! Why not?

To make a frozen fruit sauce: Empty a 14 oz package of frozen fruit into a bowl, add 1/2 cup sugar, stir, and set aside to thaw. Drain off ALL the juice through a strainer, into a small saucepan, add 3 Tbsp corn starch, stir and cook until thickened. Cool to warm, and gently stir in the drained frozen fruit.

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